Bouillon

To make a good Bouillon is an art in itself. It is the Soup that most frequently, after the Pot-au-Feu, enters into the economy of the Creole household. It is not only used in the daily menu, but on occasions of family reunions and soirees, it is served cold or warm in cups. It is always prepared in a concentrated form for the use of invalids. In illness, where the quantity administered is required to be as nutritious as possible, the round steak should always be